Podcasts about Cynar

This has always been a film I have enjoyed with a great cast and a great story to keep you intrigued. I would also recommend the tv show if you get a chance to watch it, too bad it only lasted one season. This is such a great thriller from the 90s, so rent it or buy a copy online. Policewoman Amelia Donaghy (Angelina Jolie) is in hot pursuit of a serial murderer whose calling card is a small shard of bone extracted from each of his victims. Unable to decipher the cryptic clues the killer leaves behind at the scene of the crime, Amelia calls upon quadriplegic forensic criminology expert Lincoln Rhyme (Denzel Washington) to help. With Amelia acting as Rhyme's able-bodied go-between, the pair piece together disparate clues, hoping they will learn who the next victim is.The Bone Collector:

Oggi è la giornata mondiale dell'obesità. Addio all'inventore del Cynar. Hanno presentato il piano San Siro, la Ferrari giovedì sarà a Milano.

You're listening to Bardtenders! In this episode of The Mixing Glass, SC Baker joins the Bardtenders to discuss her award winning cocktail, "The Louisville", live from the ELEVATE Conference sponsored by Chilled Media in Louisville Kentucky. ------------S.C. Baker is an award-winning bartender based in Louisville, Kentucky, and a proud member of the Louisville USBG (United States Bartenders' Guild) chapter, which won Chapter of the Year in 2024. Known for her creative bourbon cocktails, Baker claimed top honors at the Louisville Cocktail Competition during the Bourbon & Beyond Festival in 2022 with her signature drink, "The Louisville." Her cocktail, featuring Knob Creek bourbon, cinnamon syrup, and the Italian aperitif Cynar, was praised for being both complex and approachable.Living in Louisville for over 15 years, Baker drew inspiration from the city's history and baseball legend Pete Browning, tying the drink to the iconic Louisville Slugger. Her passion for the bartending community, which she considers her "family," has been central to her success.Baker, who also has a love for tropical drinks, continues to make her mark on the local and national bartending scene, celebrating Louisville's rich culture while experimenting with exciting new flavors.------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! 

Round 1 – Apéritif: Willet Rye, Martini & Rossi Sweet Vermouth, Cynar Round 2 – Appetizer: Woodford Reserve Bourbon, Martini & Rossi Sweet Vermouth, Lillet Blanc, Angostura Bitters, Orange Bitters Round 3 – Entrée: Angel's Envy Rye, Averna, Ginger Liqueur, Angostura Bitters Round 4 – Dessert: Knob Creek Single Barrel Bourbon, Pedro Ximenez Sherry, Spice Persimmon Syrup, Angostura Bitters Round 5 – Digestif: Knob Creek Single Barrel Bourbon, Worcestershire syrup, Cynar, Ginger Liqueur, Angostura Bitters Tangents: Marty and Rachel join us for a five-course “meal” of cocktails we tried on our Kentucky trip! • Ed says “Cynar” correctly! (but “butter” incorrectly) • Pay attention to your glassware temperature • Ed jerseys are tight • Lillet Blanc's James Bond connection • Rachel gets distracted by wood • Marty slaps Scott once • #pullyourpantiesup • Marty slaps Scott twice • Grease 2 sing-along! • Rachel rubbed it on the rim • To muddle or not to muddle • Rachel gets Gabed • Joker's Wild joke • Rachel says “deconstruct” wrong • The ginger liqueur bottle is ribbed for her pleasure • Ed doesn't need Scott's thumbs anywhere, thanks • Ginger v. Maryanne v. Jeannie • Marty was shorter than Scott thought • England has a thirst for butts • How to fat wash your whiskey • Scott's persimmon journey • Ed's cleavage shots • Asian pairs sell Asian pears • Marty slaps Scott thrice • Chelbi shade! • Scott's surprise final cocktail (with an assist from Anders) • Ed fills Marty & Rachel's pool with ginger beer • Everyone rates the cocktails • Ed sends Rachel a d***kpic • Everyone loves Scott • Brokeback persimmmons • Royal Farms > KFC Music Credits: Whiskey on the Mississippi, Parisian, and Laid Back Guitars by Kevin MacLeod from https://incompetech.com/music/royalty-free/music.html • Tarantella by Steve Oxen from https://www.FesliyanStudios.com

S2 E24  Novio's Radio | Consistency Matters In this lively episode, Bob Cutler kicks off the new year with a spirited on-air discussion on cocktails, New Year's resolutions, and his philosophy of perseverance, inspired by words from Command Sergeant Major William A. Cutler. Bob introduces a revamped version of the classic Boulevardier cocktail, featuring equal parts bourbon, Cynar (an Italian artichoke bitter), and yellow Chartreuse, a rare French liqueur made by monks. Throughout the episode, he shares insights on mixing techniques, the importance of ice quality, and ideal pairings for his cocktail creation. Bob's “God Hates Quitters” Boulevardier Ingredients: 1 oz Bourbon (high-proof preferred) 1 oz Cynar (Italian artichoke bitter) 1 oz Yellow Chartreuse Instructions: Combine all ingredients in a mixing tin with ice. Stir until the tin feels cold to the touch. Strain into a glass over a large, clear ice cube. Enjoy neat—no garnish required! Key Insights: Cocktail Philosophy: Equal parts cocktails like the Boulevardier are approachable, balanced, and adaptable. Mixing Tips: Stir spirit-forward cocktails to preserve their clarity and texture; shake only if the recipe includes fat or citrus. Ingredient Insight: Yellow Chartreuse brings honeyed, saffron notes, while Cynar offers herbal bitterness with a subtle sweetness. Ice Matters: Clear ice prevents flavor contamination and slows dilution, elevating the cocktail experience. Pairing Perfection: Pair the Modern Boulevardier with hearty dishes like lamb lollipops, acorn squash soup, or charcuterie with bacon jam. Episode Index (02:31) - Equal Portions Explained Bob introduces the concept of equal portions in cocktails and explores classics like the Negroni, Boulevardier, and Paper Plane. (03:06) - Spotlight on Courtney Bob praises Novio's head bartender Courtney, her expertise, and her love for disc golf, adding warmth and camaraderie. (04:02) - Cocktail Creation: Modern Boulevardier Detailed steps and insights into crafting Bob's updated Boulevardier featuring bourbon, Cynar, and yellow Chartreuse. (05:06) - Yellow Chartreuse Insights A deep dive into the rare French liqueur, its origins, and production secrets guarded by three monks. (07:05) - Ice Matters Bob discusses the importance of using clear ice for enhancing flavor and slowing dilution. (08:38) - Flavor Profile Breakdown Bob takes a sip and describes the cocktail's taste: herbal bitterness from Cynar, sweetness from Chartreuse, and woody, caramel notes from bourbon. (09:17) - Cocktail Pairing Suggestions Bob recommends pairing the Modern Boulevardier with dishes like acorn squash soup, lamb lollipops, or charcuterie with bacon jam. (12:50) - Storage Tips Practical advice on storing ingredients like Chartreuse, Cynar, and vermouth to preserve their quality.  

In der Barwelt haben Bitterstoffe eine lange Tradition. Allen voran natürlich bittere Spirituosen. Klassiker wie Appenzeller, Cynar oder Averna werden oft nach dem Essen getrunken. Mit dem Trend hin zu alkoholfreien Drinks bekommen auch Bitternoten eine neue Bedeutung. Denn in alkoholfreien Drinks sorgen sie für aufregende, mundfüllende Geschmacksnoten.

Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he worked at. Don't forget to like, review, and subscribe!The Art of Choke Recipe Ingredients ⅛ ounce lime juice⅛ ounce Demerara syrupfat ¼ ounce Green Chartreuse1 ounce white rum (neutral)fat 1 ounce Cynar2 dashes Angostura bittersMintDirections Add all ingredients to a mixing glass including 2 sprigs of mint.Muddle and steep for 30 seconds.Fill with ice and stir until chilled.Strain into a rocks glass with a large cube.Garnish with additional mint sprigs.

In der Barwelt haben Bitterstoffe eine lange Tradition. Allen voran natürlich bittere Spirituosen. Klassiker wie Appenzeller, Cynar oder Averna werden oft nach dem Essen getrunken. Mit dem Trend hin zu alkoholfreien Drinks bekommen auch Bitternoten eine neue Bedeutung. Denn in alkoholfreien Drinks sorgen sie für aufregende, mundfüllende Geschmacksnoten. Nicole Klauss, Expertin für alkoholfreie Getränke, erklärt im Gespräch mit Esther Kern, warum das so ist – und sie gibt Tipps für den «Dry January».

A two-part interview with MotorTrend Senior Features Editor, TV and Podcast Host and Super Cool dude, Jonny Lieberman. In this episode:What is Cynar?Jonny is remoteThe difference in  Blanton's bottlesJoel is soft and sweet - like his picksJonny's weight loss journeyNo one cheats onceFitness while traveling with Will VargasThe Lido Deck with Drew StoddardQuality ShizzHow Jonny and Joel metA Zebra wrapped FerrariMy eyes exploded and I rose up to HeavenBro, If you know you know and you don't knowLockjaw from drinking so muchJonny's backgroundYou don't have to start from conceptionJunior Technological EvangelistIf you don't get out of this chair right now, in ten years you'll still be sitting here5 years of working hard and no moneyNever say noShut the door, Right now, yes or no, Senior Editor I could never envision you could make money writing for a car websiteYou'll never work here, kid80% of success is showing up - Woody AllenWriter's BlockYou're a pretty angry dude, apparentlyTherapy helped a lotChugging 15yr Willett out of the bottleJonny 17.0On the menu:Blanton's Gold UK Edition - 103 proof2014 Limited Edition PartagasFollow us on Social Media - @lifeofluxeFor Merch and Business Inquiries visit - www.lifeofluxela.com

In this episode:Frequently asked questions in the Spirits industryRyan Seacrest's careerScotch is from Scotland and other peaty tid-bitsTasting by proofDo you finish whiskey because it sucks? Or to gain market share?On-air Staves and Grain barrel pick for Life of LuxeOn the Menu for this Episode: Wolves American Malt Whiskey Lot 1, 7 year/110 proofRare Character Kentucky Straight Malt Whiskey Single Barrel, 14.5 year/135 proofLife of Luxe Barrel Samples - Armagnac 7yr Rye, Cynar 7yr Rye, Luxardo Cherry 7yr RyeFollow us on Social Media - @lifeofluxeFor Merch and Business Inquiries visit - www.lifeofluxela.com

If you've never tried an Aperol Spritz, you are simply missing out on life. They sell 300,000 per day, in the Veneto region of Italy, for a reason. This easy three ingredient drink simply MUST go in your cocktail rotation. Jules brings it with Como Spritz, introducing us to Cynar. Stick around for the history of Aperol. Tips: Trying amaro's, here are some recommendations  The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

►Check out our fanlink.to/Y0UTUBE for your audiovisual experience◄ Ramiro Rossotti presents his uplifting summer mix in today's episode 'Cynar Julep', named after his favorite cocktail. Hailing from Buenos Aires, Ramiro's passion for music production has led him to craft a distinctive sound that exudes happiness and feel-good vibes. His captivating blend of mesmerizing melodies and infectious grooves will energize your day. His mix creates an uplifting and joyful atmosphere, perfect for embracing the summer season and inducing a state of pure euphoria. Allow the music to transport you to a place where worries fade away, and every beat resonates with positive energy. Having shared the stage with acclaimed artists and performed at renowned festivals and clubs, Ramiro's talent shines through in his ability to curate a mix that captivates the senses and leaves a lasting impression. His seamless fusion of ancient melodies and modern electronic elements will leave you in awe, as the music takes hold and propels you into a state of pure bliss. Immerse yourself in Ramiro's "Cynar Julep" mix, a vibrant and energizing journey filled with uplifting and summerish vibes that will leave you with a renewed sense of joy and invigoration. Cheers! The bartenders Ramiro Rossotti @ramirorossotti www.facebook.com/ramirorossotti www.instagram.com/ramirorossotti Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

I had the pleasure of interviewing Christina Vidal Mitchell and she is so kind and sweet, it was a wonderful interview that I hope you all enjoy. You might recognize her from Brink, Freak Friday, Taina, See No Evil, Code Black, Training Day (series), Sneaky Pete, Grand Hotel, United We Fall, and now from Primo, plus many other things. I have been a fan for a long time and still randomly think about Taina. I cannot recommend Primo enough, it is on Freevee and there are 8 episodes, so go watch it and that way we can make sure we get more seasons. Drunk Uncle Cocktail (liquor.com): Ingredients 1 and 1/2 ounces Islay scotch (such as Bowmore or Laphroaig) 3/4 ounce Cynar amaro 3/4 ounce Martini & Rossi bianco vermouth Grapefruit Directions Add the Islay scotch, Cynar and bianco vermouth into a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe glass. Garnish with a grapefruit twist. Drinking Game: Drink when... you can relate to a character. you realize your uncle acts that way. Drea gives anyone a firm but loving scolding. Rollie ends up giving the best advice. someone says "Primo". As always, drink responsibly and with friends. Share the podcast with others. Follow/Subscribe on your favorite streaming platform, leave me a five star review. Follow the podcast on Instagram and Twitter @Line_Drunk. Check out linedrunk.wordpress.com and for bonus content join the patreon at patreon.com/linedrunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

It's Happy Hour! The brothers are recreating (and improving?) restaurant cocktails. Matthew chokes on a Cynar and Orgeat cocktail called Bronarmy Navy. While Ben get's tangled in the smoke of a Charlotte's Web. Come along as they shamelessly steal from their betters. Cocktail recipes below.BronArmy Navy2 oz Bourbon1 oz Lemon Juice3/4 oz Cynar3/4 oz OrgeatPinch of SaltAdd all ingredients to a cocktail shaker with ice and shake for 10 seconds. Double strain into a chilled coupe glass.Charlotte's Web1 1/2 oz Mezcal1/2 oz Falernum3/4 oz Grapefruit Juice1/2 oz Lime Juice1 Egg WhiteCombine all ingredients into a cocktail shaker and dry shake (without ice) for 10 seconds. Add ice and shake until well-chilled. Double strain into a coupe glass.

We definitely won't be making a Popinjay cocktail again — this was our first time making a drink with Cynar, and it may be our last. We sat down for a Saturday afternoon cocktail and talked about event season, the pain of high-heeled shoes, Succession starting the conversation around “quiet luxury,” how we ignore people knocking on our doors, and allergy season. Cheers! Listen wherever you like to listen to podcasts.Support the showFollow the podcast on Instagram.Follow Amy on Instagram.Follow Emily on Instagram.Learn more about the podcast.

►Check out our fanlink.to/Y0UTUBE for your audiovisual experience◄ Next on the menu is a groovy session by upcoming Argentinian Dj and Producer, Anzhio: a deliciously deep Cynar Julep! Anzhio is an Argentinian producer and DJ from Buenos Aires, who started his way in electronic music a few years ago and shared the booth with Maxi Degrassi, Simon Vuarambon and Lisandro. He is currently searching for a sound with his own identity, combining fresh sounds of organic house, techno and futuristic house with a progressive tinge. He is genderless, dynamic and experiments with different sounds and modulations, creating deep and introspective journeys between light and dark nuances. Cheers, The bartenders Anzhio @anzhio www.instagram.com/anzhio.ar Schirmchendrink @schirmchendrink www.facebook.com/schirmchendrink www.instagram.com/schirmchendrink

Round 1: The Fatigue – Tennessee Whiskey, Luxardo Maraschino cherry liqueur, Peychaud's bitters Round 2: The Teenage Riot – Rittenhouse Rye, Cynar, Dolin dry vermouth, Lustau Amontillado dry sherry, orange bitters Round 3: The Burned Popcorn – Buffalo Trace Bourbon, El Dorado 15 Year Rum, demerara syrup, Angostura bitters, orange bitters Bonus Round: The Burned Bridge – Buffalo Trace Bourbon, more El Dorado 15 Rum, less demerara syrup, more Angostura bitters, orange bitters, with an ignited rinse of high-proof whiskey and orange bitters Tangents: Anders, Marty, and Rachel join us in the studio for the first time in over a year to break some cocktail rules! • How and when cocktails went rogue • Some traditional rules of making cocktails • To Stir or Not To Stir • The Fatigue is a gateway to gin • WTF is Cynar? • The life-ruining Quarter Pour Challenge • Horticulture tangent • Ed gets belligerent… twice • Dema-Ra-Ra-Oh-La-La • How to get more orange in your cocktail without putting more orange in your cocktail • Ed drinks from a dirty glass • Do NOT take Toaster Strudel icing packs from Anders • Apparently, curry is a tasting note now • #playwithyourcock(tails) Music Credits: Whiskey on the Mississippi by Kevin MacLeod | Link: https://incompetech.filmmusic.io/song/4624-whiskey-on-the-mississippi | License: https://filmmusic.io/standard-license • Jazzi by Frank Schroeter | Link: https://filmmusic.io/song/6469-jazzi | License: https://filmmusic.io/standard-license • I K W Y B by Forget the Whale | Link: https://freemusicarchive.org/music/Forget_the_Whale/you-me-talk-now/i-k-w-y-b-instrumental/ | License: https://creativecommons.org/licenses/by-nc/4.0/

En cette période estivale, et avant de vous retrouver à la rentrée, l'équipe de Bouffons vous propose de (ré)écouter cet épisode fort de cette dernière saison. Passez un bel été, et bonne écoute ! De quoi le spritz est-il le nom ?Ce mariage entre un vin blanc pétillant (souvent du Prosecco) un alcool amer, un trait d'eau gazeuse ou d'eau de Seltz, une olive et une rondelle d'orange est originaire de la Vénétie, dans le nord de l'Italie. L'essence du spritz naît au 19e, sous l'impulsion des soldats autrichiens qui trouvaient le vin italien trop fort et le diluaient alors dans un peu d'eau gazeuse. Aujourd'hui, le spritz est partout, même dans de grandes villes d'Europe, hors des frontières italiennes. Pourtant, il y a une dizaine d'années encore, on le consommait rarement ailleurs qu'en Vénétie. Que s'est-il passé entre temps pour que le spritz tisse son empire jusqu'à nos cartes de bars français ?À travers un voyage à Venise, Émilie Laystary revient sur la tradition du spritz, ses différentes variantes (au Campari, au Select, au Cynar, etc) et le marketing agressif d'Aperol pour démocratiser ce cocktail pas comme les autres. Dans cet épisode, vous entendrez les souvenirs de Giuditta et Federico, deux Italiens vivant en France, puis Émilie et Sam, deux personnes qui servent des spritz tous les jours à Venise.Bouffons est un podcast de Nouvelles Écoutes que j'anime avec l'aide en coulisses de Cassandra de Carvalho, Donia Ouahada et de Mathilde Jonin.Montage et mixage par Laurie GalliganiGénérique réalisé par Aurore Meyer MahieuVous pouvez consulter notre politique de confidentialité sur https://art19.com/privacy ainsi que la notice de confidentialité de la Californie sur https://art19.com/privacy#do-not-sell-my-info.

Declan has decided it's time to go to the multiverse's greatest library - The Akashic Record. What information will he learn? Grab a drink and join us at the bar! Drink of the Week: Library Card Ingredients: 1.5 oz. Scotch .5 oz. Bonal Gentiane Quina .5 oz. Cynar .5 oz. Apricot Liqueur Garnish: 1 twist Orange Peel Steps: 1: Combine all ingredients in a shaker and stir with ice to combine. 2: Strain into your glass. 3: Garnish with orange peel. 4: Enjoy!

Out with the good, in with the bad.  Last week we did some of our favorite store picks, so it's only fitting to do our least favorites this week, right?  Also, Matt personally attacks Anthony and makes a cocktail.Pours of the Day:  Rebel Distiller's Collection Cap n' Cork Pick, Bib and Tucker 12 Year Total Wine PickCocktail of the Day:  The Bitter Giuseppe2 oz Cynar¾ oz Carpano Antica (or Starlino)2 dashes Regan's Orange Bitters1 lemon peel with a little meat 15 drops lemon juiceBuild in Rocks Glass, squeeze lemon for juice and set aside. Add a large cube and Stir. Rim with used lemon and place in glass as garnishPlease subscribe here and leave a 5 star review!  Cheers!

Italy's wonderful array of digestif amari demands exploration.Amari is the plural of amaro, which means ‘bitter' in Italian. It's also the name given the country's unique liqueurs that are intensely bitter and often very sweet too, flavoured with herbs, spices and other botanicals.The theme of this episode has been inspired by the amari degustation event organised by the Italian Cultural institute, Sydney at its premises in December 2021, during the World Week of Italian Cuisine.Presented by today's expert bartender, Federico Malavenda, the degustation featured a tasting of seven Italian amari:Braulio;Cynar;Poli Vaca Mora;Cappelletti Sfumato;Amara Blood Orange;Toro Centerba; andAverna.The Italian Cultural Institute is an official branch of the Italian government, dedicated to the promotion of the Italian culture in Australia through the organisation and support of events, exhibitions and festivals, in collaboration with major local institutions.This episode has been produced with their support.Federico Malavenda is bar manager at Bistecca Restaurant in Sydney, which has a menu of no less than 85 different amari.This was recognised at the Wine List of the Year Awards in late 2021, when Bistecca picked up the gong for Best Digestif List.Stay with me as Federico gives you an overview of amaro and shares what he's doing with digestif amari at Bistecca.First up, a little history. Federico says these unique and storied liqueurs have been an integral part of Italian culture for generations.

Adam, Joanna, and Zach discuss how the last half-decade has seen a tremendous explosion of American interest in amaros (or amari), and how much of that interest was fueled by craft cocktail bartenders and their endless experimentation. Plus, the group tastes Cynar. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.

De quoi le spritz est-il le nom ?Ce mariage entre un vin blanc pétillant (souvent du Prosecco) un alcool amer, un trait d'eau gazeuse ou d'eau de Seltz, une olive et une rondelle d'orange est originaire de la Vénétie, dans le nord de l'Italie. L'essence du spritz naît au 19e, sous l'impulsion des soldats autrichiens qui trouvaient le vin italien trop fort et le diluaient alors dans un peu d'eau gazeuse. Aujourd'hui, le spritz est partout, même dans de grandes villes d'Europe, hors des frontières italiennes. Pourtant, il y a une dizaine d'années encore, on le consommait rarement ailleurs qu'en Vénétie. Que s'est-il passé entre temps pour que le spritz tisse son empire jusqu'à nos cartes de bars français ?À travers un voyage à Venise, Émilie Laystary revient sur la tradition du spritz, ses différentes variantes (au Campari, au Select, au Cynar, etc) et le marketing agressif d'Aperol pour démocratiser ce cocktail pas comme les autres. Dans cet épisode, vous entendrez les souvenirs de Giuditta et Federico, deux Italiens vivant en France, puis Émilie et Sam, deux personnes qui servent des spritz tous les jours à Venise.Bouffons est un podcast de Nouvelles Écoutes que j'anime avec l'aide en coulisses de Cassandra de Carvalho, Donia Ouahada et de Mathilde Jonin.Montage et mixage par Laurie Galligani Générique réalisé par Aurore Meyer MahieuSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, rock legend Alice Cooper tells us about selling the multi-million dollar artwork he found rolled up in his garage — a story that involves Andy Warhol, Salvador Dalí and Dennis Hopper. We also explore the backstabbing families that have inspired HBO's Succession with chief feature writer Henry Mance, ahead of its season three premiere. And finally: thank you for sharing your recommendations, they're excellent. We've compiled them, alongside our colleagues', for your listening pleasure.What did you think of this episode? Write to us, or record and send us a voice note at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap. Links from the episode: —How To Spend It interview with Alice Cooper: https://www.ft.com/content/9c338ab3-6445-47ca-91a7-7bb4091dc1a4 —Henry Mance on Succession: https://www.ft.com/content/fda23812-d724-4112-a5ec-78b836a89894 —Henry Mance's new book, How to Love Animals in a human-shaped world: https://www.penguin.co.uk/books/111/1118598/how-to-love-animals-in-a-human-shaped-world/9781787332089.htmlA list of your recommendations:Jamiroquai's Instagram; Punch: The Delights (and Dangers) of the Flowing Bowl by David Wundrich; Space 1.8 by Nala Sinephro; Emily Mariko's cooking Tiktoks; Netflix's Squid Game; 1776-1789 US history; Dressed podcast; Cynar artichoke liqueur; Garden City by John Mark Comber; Titane and Raw directed by Julia Ducournou; The Dante Project at the Royal Opera House; Frieze London art fairs; Dries van Noten designer; A House Through Time on the BBC. For an exclusive 50% online subscription (and a discounted FT Weekend print subscription!), follow this link: http://ft.com/ftweekendpodcast Sound design and mixing is by Breen Turner, with original music by Metaphor Music. See acast.com/privacy for privacy and opt-out information.

  Should you learn to knit in midlife? In this episode, Melissa convinces Terri that knitting is great and that she can do it-with a little help from her friend! Terri definitely has her doubts. Can we complete a project before Halloween? Trigger warning: this knitting challenge is directly related to holiday gift giving and fingerless gloves are the gift of choice.  Melissa wants to make gifts for everyone for the holidays and Terri seems to want to get rid of the gifts before they even get given.   The ladies talk knots, fast fashion, more gifts, why we feel like we need an excuse to relax and of course, there's a cocktail and our Weekend Watch!   Mentions: The Knit Purl Girl   Tina Conroy, The Intuitive Woman Podcast on Developing Clairaudience   The 5 Keys via  @ArtistWithACocktail on IG   1 1/3 ounces bourbon (I used Basil Hayden's Bourbon) 3/4 ounce sweet vermouth (I used Punt e Mes) 1/4 ounce maraschino liqueur (I used Luxardo) 1/4 ounce Cynar (I used the 70, -its boozier, but second round would use the regular Cynar)   Stir / Up / Luxardo cherry    Weekend Watch: 9 Perfect Strangers Squid Game Happy Death Day, Happy Death Day 2U Hocus Pocus Its The Great Pumpkin Charlie Brown   Getting Ready For Gifts: Wingspan  Botany at the Bar   As always, Thanks for listening to Mixing Up Midlife a podcast for women over 50 Follow Terri on Instagram Follow Melissa on Instagram Join the Mixing Up Midlife Discussion Facebook Group Email Us: MixingupMidlife@gmail.com Visit the Mixing Up Midlife website

Únete a Discord Hacer un bitter no es un proceso difícil pero sí lento ya que hay que esperar el proceso de maceración. Inténtalo, al final verás recompensado tu esfuerzo. Tweet La palabra Bitter es de origen alemán y se utiliza para denominar una bebida alcohólica de fuerte carácter aromático, elaborada a partir de hierbas y de un sabor amargo. Debes haberlo leído o escuchado en algunas recetas, Generalmente viene en una botellita pequeña con papel por fuera que cubre toda o gran parte de la botella.Los orígenes se remontan a los antiguos egipcios, ya que infusionaban hierbas medicinales en jarras de vino. Esta práctica se desarrolló durante la Edad Media, en la cual la disponibilidad de alcohol destilado coincidió con un renacimiento en la farmacognosia (ciencia que se ocupa del estudio de las drogas y los principios activos de origen natural), que hizo posible una mayor concentración de amargos herbales y preparaciones tónicas. Muchas de las diversas marcas y estilos de amargos hechos hoy en día, reflejan preparaciones herbales estomacales y tónicas cuyas raíces se atribuyen a la farmacopea (libros recopilatorios de recetas de productos con propiedades medicinales desde el Renacimiento ).En el caso del Angostura, en un principio era medicinal para combatir el mareo pero llegó a volverse popular por problemas estomacales producidos por el cólera. Terminó siendo conocido como Amargo de AngosturaEl bitter forma parte esencial de muchos cócteles y hasta algunos tragos y a pesar de que en los últimos años había perdido protagonismo, gracias a la nueva tendencia de optar por los cócteles clásicos, el bitter ha recuperado su reputación y su lugar en los bares de todo el mundo. Este tipo de Bitters, por su fuerte sabor amargo y herbáceo se suele usar en muy pequeñas cantidades para evitar modificar el sabor completo del cóctel o perder sus sabores. Punto de Interés: Los bitters no solo vienen en esta presentación y es que entre los bitters más vendidos en el mundo se encuentra el Campari, ese destilado sin el cual “no hay negroni” también es un bitter. De hecho su etiqueta lo dice. Y es que existen una gran cantidad de Bitters que normalmente son usados como aperitivos por sus características entre los que están: Cynar, Martini Bitter, Fernet, Peychauds, Angostura, Fee Brothers ¿Cómo usarlos? Antes se decía que no se debían agitar en coctelera sino agregarse al final pero ya hoy en día se usa de varias maneras: Pueden usarse al final sobre el cóctel para aprovechar su fuerte aroma (Queen´s Park Swizzle)Se puede usar en cócteles refrescados o removidos.Al principio como es el caso del Old FashionEn un negroni. Nota: No todos los cócteles deben llevar amargo y de hecho generalmente el paladar latino y caribeño está poco acostumbrado al amargo. Estamos más acostummbrado al dulce. Puedes hacer tus propio Bitters:  Primero entender qué sabor quieres: Más frutal, más especiado, más amargo en general o más aromático.Luego definir los ingredientes que quiero para mi bitter y armar mi receta por escrito tomando en cuenta que el sabor que quiero que predomine es el mayor porcentaje que debo agregar. Importante usar raices y cortezas que aporten el amargor necesario en las proporciones adecuadas.Luego usar un alcohol de alta graduación alcohólica, puede o no ser neutro.Dejar macerar o reposar todos los ingredientes en un frasco de vidrio en un sitio donde no le de la luz por al menos una semana.Existe otra manera de macerarlos y es hacerlo por separado con cada ingrediente en una misma base alcohólica y al final del proceso mezclarlos de manera que obtengas las notas y perfil de sabores deseado.Al final no es un proceso difícil pero sí lento ya que hay que dejar macerar para conocer el resultado final y sólo se obtienen los mejores resultados atreviendose a mezclar probando.

Únete a Discord Hacer un bitter no es un proceso difícil pero sí lento ya que hay que esperar el proceso de maceración. Inténtalo, al final verás recompensado tu esfuerzo. Tweet La palabra Bitter es de origen alemán y se utiliza para denominar una bebida alcohólica de fuerte carácter aromático, elaborada a partir de hierbas y de un sabor amargo. Debes haberlo leído o escuchado en algunas recetas, Generalmente viene en una botellita pequeña con papel por fuera que cubre toda o gran parte de la botella.Los orígenes se remontan a los antiguos egipcios, ya que infusionaban hierbas medicinales en jarras de vino. Esta práctica se desarrolló durante la Edad Media, en la cual la disponibilidad de alcohol destilado coincidió con un renacimiento en la farmacognosia (ciencia que se ocupa del estudio de las drogas y los principios activos de origen natural), que hizo posible una mayor concentración de amargos herbales y preparaciones tónicas. Muchas de las diversas marcas y estilos de amargos hechos hoy en día, reflejan preparaciones herbales estomacales y tónicas cuyas raíces se atribuyen a la farmacopea (libros recopilatorios de recetas de productos con propiedades medicinales desde el Renacimiento ).En el caso del Angostura, en un principio era medicinal para combatir el mareo pero llegó a volverse popular por problemas estomacales producidos por el cólera. Terminó siendo conocido como Amargo de AngosturaEl bitter forma parte esencial de muchos cócteles y hasta algunos tragos y a pesar de que en los últimos años había perdido protagonismo, gracias a la nueva tendencia de optar por los cócteles clásicos, el bitter ha recuperado su reputación y su lugar en los bares de todo el mundo. Este tipo de Bitters, por su fuerte sabor amargo y herbáceo se suele usar en muy pequeñas cantidades para evitar modificar el sabor completo del cóctel o perder sus sabores. Punto de Interés: Los bitters no solo vienen en esta presentación y es que entre los bitters más vendidos en el mundo se encuentra el Campari, ese destilado sin el cual “no hay negroni” también es un bitter. De hecho su etiqueta lo dice. Y es que existen una gran cantidad de Bitters que normalmente son usados como aperitivos por sus características entre los que están: Cynar, Martini Bitter, Fernet, Peychauds, Angostura, Fee Brothers ¿Cómo usarlos? Antes se decía que no se debían agitar en coctelera sino agregarse al final pero ya hoy en día se usa de varias maneras: Pueden usarse al final sobre el cóctel para aprovechar su fuerte aroma (Queen´s Park Swizzle)Se puede usar en cócteles refrescados o removidos.Al principio como es el caso del Old FashionEn un negroni. Nota: No todos los cócteles deben llevar amargo y de hecho generalmente el paladar latino y caribeño está poco acostumbrado al amargo. Estamos más acostummbrado al dulce. Puedes hacer tus propio Bitters:  Primero entender qué sabor quieres: Más frutal, más especiado, más amargo en general o más aromático.Luego definir los ingredientes que quiero para mi bitter y armar mi receta por escrito tomando en cuenta que el sabor que quiero que predomine es el mayor porcentaje que debo agregar. Importante usar raices y cortezas que aporten el amargor necesario en las proporciones adecuadas.Luego usar un alcohol de alta graduación alcohólica, puede o no ser neutro.Dejar macerar o reposar todos los ingredientes en un frasco de vidrio en un sitio donde no le de la luz por al menos una semana.Existe otra manera de macerarlos y es hacerlo por separado con cada ingrediente en una misma base alcohólica y al final del proceso mezclarlos de manera que obtengas las notas y perfil de sabores deseado.Al final no es un proceso difícil pero sí lento ya que hay que dejar macerar para conocer el resultado final y sólo se obtienen los mejores resultados atreviendose a mezclar probando.

Episode 62 features Cynar, a popular Italian Amaro. The bottle for the tasting is 1L at 16.5% ABV, or 33 proof and sells for about $28. Enjoy this episode with a pour of Cynar neat. Cynar doesn't have a stand alone website currently. Brief Historical Timeline: 1952 - Angelo Dalle Molle, an Italian businessman, invents Cynar 1960s - Cynar is advertised in Italy on the Carosello advertising show 1976/77 - Cynar is sold to Bols 1995 - Campari Group acquires Cynar Key Cocktails: Cyanr is mostly intended to be consumed neat, or on the rocks, but try it with a bit of cola. References: https://www.camparigroup.com/en/spiritheque/cynar (Campari Group listing on Cynar) https://en.wikipedia.org/wiki/Cynar (Wikipedia Article on Cynar) https://en.wikipedia.org/wiki/Angelo_Dalle_Molle (Wikipedia Article on Angelo Dalle Molle) https://en.wikipedia.org/wiki/Campari_Group (Wikipedia Article on Campari Group) https://www.encyclopedia.com/books/politics-and-business-magazines/bols-distilleries-nv (Encyclopedia.com Article on Bols) https://bubblyprofessor.com/2016/10/07/the-playboy-and-the-electric-car/ (Bubbly Professor website Article on Cynar's inventor) https://www.tastingtable.com/drinks/national/what-is-cynar-artichoke-italian-bitters-explainer (Tasting Table Overview of Cynar) https://www.youtube.com/watch?v=CQ2t_PrQtpU (Vintage Ad on YouTube (in Italian)) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Dan Barwick Dan Barwick is back on California Wine Country with Steve Jaxon and Dan Berger. Harry Duke is also in the KSRO studio today. Dan Barwick is a busy winemaker who produces wine for two well-known wineries, Trecini Winery and Paradise Ridge Winery. Today he is here to talk about Trecini Winery. Before tasting the Trecini wines that Dan Barwick has brought, Dan Berger has another cellar dweller, a 2008 Sonoma-Cutrer Russian River Ranches Chardonnay, a bottle that was lost and hidden at the bottom of a box in the cellar. He thought it would be dead but both Dans find it wonderful. The flavors are mature, the acids have held up nicely. They are still making beautiful wine there, but this is amazing, how it has held up. Steve's getting it on the third taste. Harry declares, "I'm out. It's not leaping to me as anything special." After that, they taste Dan Barwick's Trecini Sauvignon Blanc. There is David, Cathy and John Vicini, the patriarch. Dan Barwick has been making wine for them for 20 years, and Sauvignon Blanc is their biggest production. Dan Berger says that Sauvignon Blanc is their claim to fame. They have several different vineyards, which Dan Barwick describes, in the Alexander Valley. Dan Berger tasts a bit of lemon and Cynar, which is an Italian artichoke liqueur. Dan thinks it would be perfect with a little bit of age, it expands the herbal components. It would ideally accompany shellfish. Dan Berger says that the Trecini wines are cleaning up at competitions, and that Trecini is under the radar because they're mostly available locally. There is a small Trecini tasting room in downtown Santa Rosa. 684 7th St., corner of Humbold St, in downtown Santa Rosa. Dan Barwick grew up in England and came to a harvest in Sonoma County in 1991 with the intention of learning about wine. He spent the next 19 years working in cellars throughout Sonoma County and asking a laot of questions. In 1995 he met Sonia Byck, part of a Byck family that owns Paradise Ridge. They married and went to wineries in the southern hemisphere on their honeymoon. He says he learned a lot by taking great winemakers to lunch. He has taken some courses at UC Davis which he calls an extraordinary bastion of information. Dan Barwick says that among all the facts you need to know, pay attention to pH. Dan Berger adds, it starts in the vineyard. If you're careful, beginning before harvest, it will carry you all the way to the bottle. Click the logo to visit our sponsor Bottle Barn online. Next they have a vineyard designate Vicini Estate Russian River Valley Pinot Noir from 2019. It is very smooth and easy to drink. Trecini wines specifically aim for a slightly lower alcohol so that if you compare a glass of 12.5% alcohol wine to another at 15%, too much alcohol covers the great flavors. Next they taste a 2018 Trecini Merlot, which triggers the memory of the movie Sideways and how Dan Berger inadvertently influenced that script. At the time, Dan was writing for the Los Angeles Times and had a frequent byline in LA. When the screenwriter contacted Dan for some information about wine, he misunderstood what Dan was telling him, and that is how the famous line about Merlot got into the movie. It's a story that's always good for a laugh or two. It's fresh and vibrant, tannins are low, and all you have to do is capture that in the vineyard, says Dan Barwick. It's still young, so vibrant and fruity, but already shows some of that dried black olive component. The idea is to capture the varietal character, which this does. It gives you something more than just fruit. Dan Barwick says,  "part of having that balance is picking your fruit early enough with a low enough level of sugar. You have all those dried herbs in Merlot, but if the fruit gets riper, these flavors disappear. All of these flavors ... are the medium-rares of the ripening level of any grape, really, and I troll in capturing those characteristics of the fruit."

Dan Barwick is back on California Wine Country with Steve Jaxon and Dan Berger. Harry Duke is also in the KSRO studio today. Dan Barwick is a busy winemaker who produces wine for two well-known wineries, Trecini Winery and Paradise Ridge Winery. Today he is here to talk about Trecini Winery. Before tasting the Trecini wines that Dan Barwick has brought, Dan Berger has another cellar dweller, a 2008 Sonoma-Cutrer Russian River Ranches Chardonnay, a bottle that was lost and hidden at the bottom of a box in the cellar. He thought it would be dead but both Dans find it wonderful. The flavors are mature, the acids have held up nicely. They are still making beautiful wine there, but this is amazing, how it has held up. Steve's getting it on the third taste. Harry declares, "I'm out. It's not leaping to me as anything special." After that, they taste Dan Barwick's Trecini Sauvignon Blanc. There is David, Cathy and John Vicini, the patriarch. Dan Barwick has been making wine for them for 20 years, and Sauvignon Blanc is their biggest production. Dan Berger says that Sauvignon Blanc is their claim to fame. They have several different vineyards, which Dan Barwick describes, in the Alexander Valley. Dan Berger tasts a bit of lemon and Cynar, which is an Italian artichoke liqueur. Dan thinks it would be perfect with a little bit of age, it expands the herbal components. It would ideally accompany shellfish. Dan Berger says that the Trecini wines are cleaning up at competitions, and that Trecini is under the radar because they're mostly available locally. There is a small Trecini tasting room in downtown Santa Rosa. 684 7th St., corner of Humbold St, in downtown Santa Rosa. Dan Barwick grew up in England and came to a harvest in Sonoma County in 1991 with the intention of learning about wine. He spent the next 19 years working in cellars throughout Sonoma County and asking a laot of questions. In 1995 he met Sonia Byck, part of a Byck family that owns Paradise Ridge. They married and went to wineries in the southern hemisphere on their honeymoon. He says he learned a lot by taking great winemakers to lunch. He has taken some courses at UC Davis which he calls an extraordinary bastion of information. Dan Barwick says that among all the facts you need to know, pay attention to pH. Dan Berger adds, it starts in the vineyard. If you're careful, beginning before harvest, it will carry you all the way to the bottle. Next they have a vineyard designate Vicini Estate Russian River Valley Pinot Noir from 2019. It is very smooth and easy to drink. Trecini wines specifically aim for a slightly lower alcohol so that if you compare a glass of 12.5% alcohol wine to another at 15%, too much alcohol covers the great flavors. Next they taste a 2018 Trecini Merlot, which triggers the memory of the movie Sideways and how Dan Berger inadvertently influenced that script. At the time, Dan was writing for the Los Angeles Times and had a frequent byline in LA. When the screenwriter contacted Dan for some information about wine, he misunderstood what Dan was telling him, and that is how the famous line about Merlot got into the movie. It's a story that's always good for a laugh or two. It's fresh and vibrant, tannins are low, and all you have to do is capture that in the vineyard, says Dan Barwick. It's still young, so vibrant and fruity, but already shows some of that dried black olive component. The idea is to capture the varietal character, which this does. It gives you something more than just fruit. Dan Barwick says,  "part of having that balance is picking your fruit early enough with a low enough level of sugar. You have all those dried herbs in Merlot, but if the fruit gets riper, these flavors disappear. All of these flavors ... are the medium-rares of the ripening level of any grape, really, and I troll in capturing those characteristics of the fruit." Dan Berger remembers the 1980s when people didn't want "green" and they ...

Shabana Basij-Rasikh is the co-founder of Afghanistan's only all-girls boarding school, and she is anxiously waiting to see if the Taliban—which brutally opposes the education of girls and women—will make inroads in Kabul. “I was speaking with a young woman,” Basij-Rasikh told the staff writer Sue Halpern, “and she said, ‘Yes, sure, the Taliban will kill more of us. The Taliban will kill a lot more of us. But they will never, ever rule over us.' ” Plus, the food-and-drink writer Helen Rosner prepares three summer cocktails to toast a reopening world: a Cynar spritz; a Michelada made with nonalcoholic Upside Dawn Golden Ale; and a classic piña colada, complete with umbrella.

In this episode Becky introduces the film for next week and suggests a really tasty cocktail to go with it. The Paradiso Americano. And trust me it is really damn good! In a tumbler with rocks add 1 and 1/2 oz red vermouth, 1 and 1/2 oz of Cynar and shake. Pour into a rocks glass with a splash of soda and garnish with an orange twist! For my contribution for this film I have Pascal's Italian Popcorn! Sauté 3 cloves of diced garlic and 1 and 1/2 teaspoons of ground Italian seasoning in 2 tablespoons of olive oil until aromatic. Pop 1/4 cup of popcorn in 1/4 cup of olive oil. Toss garlic oil onto popcorn and top with shaved Parmesan cheese. Maybe some chopped parsley if you are feeling fancy.

The biddies are bitter. Well, that's only a little true. Mostly we meant that we love bitter things and this episode is about all things booze that tends towards the bitter side of things. From vermouth, or aromatized wines, to amari and the item literally called what it tastes like, bitters, the biddies talk about how many of these delicious concoctions started for medicinal purposes but now are very key to every bar and bartender out there.  Drinks Featured:Kara & Calla: Lillet, Amaro Montenegro, Green & Yellow Chartreuse, Aperol, Ramazzoti, Fernet-Branca, Cynar, Aperol, Campari, Amaro Lucano Stay In Touch With Us: Instagram @boozybiddies Full show notes: boozybiddies.com/45

This week on Neat! we look at the history of Cynara, the world's favorite artichoke infused bitter!

Pegue aquele copo de Cynar numa mão e na outra manda aquele dedo do meio e grite: Foda-se Jair Messias Bolsonaro! para iniciar esse podcast. E com uma introdução dessa já da para suspeitar quem está nessa edição: Poney da Violator e Abismo. Nessa conversa falamos sobre seu início na música e no underground, sobre o cenário de Brasília, histórias do do Violator, Abismo e Possuído pelo Cão, treta do Porão do Rock, tour na China e Japão, OEF e muito mais!!! Confiram!!! Mais detalhes e links na publicação no nosso site: https://posthardcorebr1.blogspot.com/2020/12/podcast-mesao-de-boteco-entrevista-12.html?m=1 Foto usada na capa feita por: Pedro Marques Produção: Gravação, Edição e Finalização: Thiago Ferraz, Jean e Lucas Barbosa Arte, Modificação e Finalização de Capa: Luana Sousa, Jean e Thiago Ferraz

There a lot packed in here! This week Ellen is as (almost) always sipping on a wine made by a woman! This week it is a sparkling Zinfandel from Rock Wall Wine Co., purportedly a favorite of vp elect Kamala Harris! There is also another game of WhoWhatWhenWhereWhy Wine, an On the Food Side that delves into Elle's blue velvet Thanksgiving, and a Happy Cocktail Hour where Ellen teaches you to make the Big Red Cat, one of her first cocktail creations! This one includes rye, CamparI, Cynar and more, tune in for the full recipe! See acast.com/privacy for privacy and opt-out information.

Nuovo esercizio per allenare la tua mente, la tua anima e il tuo spirito contro il logorìo della vita moderna: vola nel cielo della tua abbondanza

Nuovo esercizio per allenare la tua mente, la tua anima e il tuo spirito contro il logorìo della vita moderna: vola nel cielo della tua abbondanza

It's bitter in the boot @campari @ grappe.sibona @luxardoofficial @AmaroLucano1894 @LeVignediAlice @AgrosanSicilia #amaro #bitterliquor #amari Co hosts : Good ol Boy Sparky, Good ol Gal Cary Ann, Good ol Boy Mike, Good ol Gal Julieanna. and Good ol Boy Dave SIPS  Episode – Warm up those fake Italian accents, we are discussing a cornerstone of Italian beverages with amaro. Italy currently has the market on amaro, so we decided to have an all Italian amaro episode. These 8 products are just a small portion of the diverse amari from Italy. We taste and discuss the following amari:   Amaro Braulio 21% ABV Bormio, Valtellima, Italy.  Campari Group Italy      SIPS-4 Braulio Boulevardier Cocktail 1 oz sweet vermouth 1 oz Braulio 1 oz Rye 1 dash lemon bitters Lemon twist for garnish Add ingredients to a mixing glass and stir with ice until well-chilled. Strain into ice-filled rocks glass, garnish with lemon twist and serve. Recipe courtesy Maggie Hoffman on: https://www.seriouseats.com/recipes/2016/10/palpable-apathy-braulio-boulevardier-rye-vermouth.html   Sibona Amaro 28% ABV Antica Distilleria  Domenico Sibona S.p.A.  Piobesi d'Alba Italy  SIPS-4 The Dark Negroni 1.5 cl gin 1.5 cl dark rum 2.0 cl bitters 2.0 cl vermouth 2.0 cl Sibona Amaro Pour into an ice-filled Old-Fashioned glass, stir thoroughly and garnish with a slice of orange   Recipe courtesy Distilleria Sibona website:  https://www.distilleriasibona.it/en/mixology/dark-negroni/   Luxardo Bitter Bianco 30% ABV  Luxardo Group Torreglia (Padova) Italy.  SIPS-4 Capputivo Cocktail 3/4 oz Luxardo Bitter Bianco ¾ oz coffee liquor ¾ oz Cynar ¾ oz Fernet-Branca ¼ oz lemon juice Garnish: lemon twist DIRECTIONS Combine all ingredients except the egg white in a mixing tin and shake with ice. Strain the liquid into one half of the mixing tin to remove the ice. Add the egg white and dry shake. Double strain into a coffee cup or coupe. Garnish with a lemon twist. Recipe Courtesy Edward Hansel Punch online magazine https://punchdrink.com/recipes/capputivo/   Alice Amaro d'Erbe ‘Nina' 30% ABV Le Vigne di Alice srl Vittorio, Veneto Italy  SIPS- 5  Cannot find a cocktail suitable for this one.  Best served chilled or with an ice cube according to Brad Thomas Parsons in his book- Amaro- the spirited world of bittersweet herbal liqueurs   Punch Fantasia 35% ABV Distilleria Varnelli Pievebovigliana Muccia Italy. SIPS-4 Martinica  recipe 1 oz Punch Fantasia ¾ oz apricot brandy 2 tbsp cane sugar ¾ oz partly whipped cream Heat first 3 ingredients and pour into a hot drink glass.  Garnish with a layer of partly whipped cream. Courtesy of the Varnelli website  http://www.varnelli.it/sites/default/files/usa_fantasia_a5.pdf   Amaro Lucano 28%ABV  – Lucano 1894 S.R.L Pisticci Scalo Italy  SIPS-3 Smithstreeter cocktail 1 oz rye whiskey 3⁄4 oz Amaro Lucano 1⁄2 oz cold-brew coffee 1⁄4 oz Demerara syrup 2 dashes orange bitters tonic water lemon twist to garnish Combine the rye, Amaro Lucano, cold-brew coffee, Demerara syrup and orange bitters in a mixing glass filled with ice. Stir until chilled and strain into a highball glass filled with crushed ice. Top off with tonic water. Add more crushed ice if needed. Garnish with the lemon twist. Courtesy Brad Thomas Parsons on the website Tales of the Cocktail https://talesofthecocktail.com/recipes/smithstreeter/   Averna Amaro Siciliano 29% ABV Averna Group Caltanisetta Sicily SIPS-4 The Revelator Cocktail .5 OZ AVERNA 2 OZ TEQUILA 3-4 ESPRESSO BEANS .5 OZ SWEET VERMOUTH 1 DASH BITTERS Add all ingredients to a mixing glass with ice. Stir for at least 20 seconds to release the beans' oils, then strain into a coupe. Garnish with a flamed orange peel. Courtesy Keith Waldbauer on Supercall website   https://www.supercall.com/recipe/amaro-cocktails-the-ultimate-averna-amaro-coffee-recipe   Amaro dell'Etna 29% ABV Agrosan Sicilia S.R.L. SIPS-3 Mountain of Fire 1.5 oz Amaro dell'Etna 0.75 oz Old Overholt rye whiskey 0.75 oz Contratto American Rosso Pinch of salt Grapefruit oil Stir all ingredients over ice in a rocks glass. Garnish with a grapefruit twist. Courtesy Jessica Bowne at Robb Report online https://robbreport.com/food-drink/spirits/slideshow/amaro-gets-an-american-makeover-at-the-bar/amaro-delletna/ info@sipssudsandsmokes.com @sipssudssmokes (Yo, it recently changed with an “s”) Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple & Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Ask Cary Ann about her new CSS tattoo on her blog: www.straightup615.com   Sparky has zero training in fake Italian accents and yet is still better than Mike's Check out all of his questionable decisions at www.parentingwhileintoxicated.com   Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

I've never had this before @AperolUSA  @campari  @AmaroMonte @FernetBranca @beermakesthree @straightup615 @goodoleboydave #amaro #negroni #italiancocktail #digestif Co hosts : Good ol Boy Sparky, Good ol Boy Kendall, Good ol Gal Cary Ann, Good ol Boy Dave, and Good ol Gal Julieanna SIPS  Episode – Amaro 101, oh this very confusing beverage of herbs and spices. Quite popular in Italy but this beverage has origins back to the Egyptians.  It's fabulous neat, with some simple mixers, and in cocktails. You will get beyond that same old routine and venture to some cool stuff on that back bar you always wondered about. This episode is a pre requisite to all of our amaro episodes. We taste and discuss the following Amaro:  Aperol – 11% manufactured by Campari group Headquarters in Milan SIPS- 4 Campari – 20.5-28.5% depending on the country in which it is sold.  Manufactured by Campari  Group headquarters in Milan – SIPS – 4 Amaro Montenegro – 23% produced in Bologna, Italy by Gruppo Montenegro  SIPS-3 Cynar – 16.5% Manufactured by Campari Group – SIPS-4 Fernet Branca -39% produced in Milan Italy by Fratelli Branca Distillerie SIPS-5   Cocktails   Spritz – 3 ounce Prosecco, 2 ounce seltzer water, 1 ounce Aperol In an old-fashioned or Collins glass, pour in Prosecco and Aperol and top off with selzer water.  Garnish with orange slice  SIPS – 4   Negroni- 1 ounce Campari, 1 ounce gin (Beefeater was used in this cocktail) And 1 ounce Sweet Vermouth (Carpano Antica Formula Sweet Vermouth was used in this cocktail)    Add ingredients together in a cocktail shaker.  Shake well with cracked ice.  Strain into an old fashioned either neat or with ice and serve with an orange peel twist.  SIPS – 5   Some references that helped in the making of this episode: Articles:             The Complete Amaro Guide:  Amaro 101 https://vinepair.com/explore/category-type/amaro/   Amaro 101: An Introduction to Italian Amari | Inu A Kena https://inuakena.com/spirit.../amaro-101-an-introduction-to-italian-amari/   Amari 101: Your Guide to Italy's Essential Bittersweet Liqueurs https://www.seriouseats.com/.../amari-101-your-guide-to-italys-essential-bit...   A Field Guide to Italian Amaro | Saveur https://www.saveur.com/guide-italian-amaro/   Books Spritz – Italy's Most Iconic Apertivo Cocktail with recipes by Talia Baiocchi and Leslie Pariseau Apertivo – The Cocktail Culture of Italy by Marisa Huff Apertif – A spirited Guide To The Drinks, History and Culture of the Apertif by Kate Hawkings The Negroni – Drinking To La Dolce Vita, with Recipes and Lore by Gary Regan Amaro: The Spirited World of Bittersweet, Herbal Liqeurs, with Cocktails, Recipes and Formulas by Brad Thomas Parsons Bitterman's Field Guide to Bitters & Amari:  500 Bitters; 50 Amari; 123 recipes for Cocktails, Food & Homemade Bitters (Vol 2) by Mark Bitterman I'm Just Here for the Drinks:  A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails by Sother Teague info@sipssudsandsmokes.com @sipssudssmoke Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on iTunes, Google Podcasts, PRX, Spotify, Stitcher, Soundcloud, and nearly anywhere you can find a podcast. Catch Good ol Boy Dave's Daily 60 Minute Beer reviews on Instagram and Twitter @goodoleboydave Sparky's work release conditions were amended just for this episode. You can catch him on his blog https://parentingwhileintoxicated.com/ Kendall got lost on the way to a SUDS episode but still enjoyed the distraction. Check out his blog at: www.beermakesthree.com Princess Cary Ann of all things alcohol is just stuck on 5. Check out her blog at: www.straightup615.com Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: http://www.cdbaby.com/cd/woodswhitehead2 The easiest way to find this award winning podcast on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes” 

Real time recording as my friends come over and create some fun coffee cocktails. This miiiiiiiight get silly.....   Cocktails we will create in this episode: 1) Bourbon and Cold Brew: Just splash some DaVinci Gourmet Cold Brew Coffee Concentrate and water over your whiskey any way you take it 2) Lunchbox or ‘Cafe Disaronno': Inspired by "The Lunchbox" cocktail, using cold brew. The orange juice brings out the wonderful complimenting bakers chocolate specific to this cold brew concentrate. 0.5 oz DaVinci Gourmet Cold Brew Coffee Concentrate 1 oz Disaronno 4 oz orange juice Serve on ice with orange wedge garnish 3) Cafe Boulevardier: 0.25 oz DaVinci Gourmet Cold Brew Coffee Concentrate 1 oz bourbon 1 oz sweet vermouth 1 oz Campari Chill and stir with ice, serve 'up' with orange zest, cherry garnish optional 4) Cafe Cola: Cynar Americano Cafe: 0.25 oz DaVinci Gourmet Cold Brew Coffee Concentrate 05 oz Cynar 4 oz cola 5) Cafe Sazerac: 0.125 (1/8th) oz DaVinci Gourmet Cold Brew Coffee Concentrate 2 oz Sazerac Rye 2 dashes Peychauds bitters Give glass an absinthe rinse, build cocktail in separate glass with ice, chill then strain into fresh glass. Garnish with lemon zest and peel. 6) Salty White Russian: 0.25 DaVinci Gourmet Hawaiian Salted Caramel 3 oz DaVinci Gourmet Cold Brew Coffee Concentrate (diluted) 1 oz Titos vodka 1 oz Baileys Served on ice, salted caramel treat on rim as garnish Cold brew coffee cocktails! Obviously coffee goes great with bourbon, but what else? Listen in as Levi creates 6 cocktails with some of his closest friends. TIME 2:20 - Who is the Kurt guy? TIME 2:55 “Who drank all the Fernet? Who drank all the Baileys? ….Adam he makes my drinking look like childsplay” TIME 4:35 This is where you drink the first cocktail, the first cocktail. TIME 5:05 “We *slurrrrrr*…” “Did you eat all the ice cubes out?” TIME 5:10 As you can tell by my inability to talk without slurring and recall what was actually in the cocktail, I was indeed smashed. That combo is something I will play with in the future - but for now - let's meet my friend Danny the pilot…. TIME 5:45 “Check check, can you make more money if you turn the GAIN up?” Danny Blaha. TIME 5:52 Danny and I drink together a lot, so naturally when he visited last weekend I had to make him this strange cocktail… also he brought a knife? No, that was just a butter knife. TIME 6:00 Levi: What do you think of this cocktail? Danny, put down that knife. Danny: The pain makes me know that life is real. Um, that's a good way to start? Levi: yeah, it lets people know you have nothing to say at all. What do you think of this cocktail? Danny: When you decided that you wanted to make it, I was a little concerned when you took Disaronno, cold brew coffee and orange juice out of your refrigerator. Um, it scared me a little bit. Levi: I didn't have Disaronno in my refrigerator, but yes I understand your fear. Danny: Yeah. *Indistinguishable grunt* Like I said three flavors you just don't think would go together. But I do think it tastes like one of those orange chocolate balls that you have to hit on a table and it splits into pieces. Maybe that was only cool in the 1990's but there you go. It tastes good and it goes together, orange and chocolate it good. Levi: orange and chocolate are amazing together. Orange and coffee are okay together but certainly most places don't put those together. This is cold brew of course. I think Disaronno goes really well with coffee. I've made a similar cocktail with Disaronno, Almond syrup, espresso, shaken with milk and ice. Danny: you make a lot of cocktails that are really bitter, that's kind of your go to. I like this one because its NOT bitter. You put a lot of bitters into cocktails, its very common for you, but this doesn't have that. I like your cocktails that are higher in citrus. Levi: Joey my coworker teases me because for like 6 months I put lime into everything I made. Danny: Do you cook it for 6 months? Because when you cook…. you definitely take your time. Levi: you make it sound like I cook completely stoned, but really I just like to take a few days. Danny: is it done cooking? Oh is it charcoal black now? Mmmm tasty. Levi: get out of my house…. Time to try the Cafe Boulevardier. Which was actually the very first cocktail we built that day. When I am tasting I start with the more bitter and move to the sweeter. It's hard for me to go from sweet to bitter, do you ever do tastings like this? TIME 8:40 Cafe Boulevardier… Levi: our first try, Kurt, wanna say what we got? Kurt: We have ourselves the Negroni, Boulevardier, BREW-vardier? I don't think that's too bitter. Levi: I'm not sure the coffee-note is the right note for this. Sweet enough. What is tough is all I taste is garlic from my lunch. Kurt: I like the ending note, its all coffee. Levi: We did 1 oz of sweet vermouth, 1 oz of Campari, 1 oz of bourbon, and then just a 1/4 oz of a cold brew super concentrate. Yeah right now this aftertaste is really great, should we do an orange zest or any herbal element like mint? Kurt: I don't think so, I think its done. Levi: recipe #1 is done, its in the banks! Kurt & Levi *CLAP* TIME 13:30 Cafe Cola Cynar “big mistake” Kurt: so its Cynar, cold brew,a nd Coke Levi: the big mistake we had made? Kurt: was adding white rum, then dark rum, all bad. Levi: the big lesson here is to start simple, then layer in more flavors on top. Kurt: yeah. So the recipe is 0.5 oz Cynar, 4 oz Coca-Cola, 0.25 oz cold brew. Levi: on the nose its a lot of coffee, the Cynar and the Coke are balanced together. The cold brew again is the lingering aftertaste. BAM. TIME 14:30 As I taste a drink I pay attention to the BIG categories in flavor: sweet/sour/bitter/umami/salt, then also very important is the “Exact-flavor.” There is ‘good' verses ‘meeting the standard of identity.' This Cafe Cola is such a simple recipe and I already knew about the idea of a “Cynar Cola,” its actually on the bottle of Cynar, so I used that recipe idea as a baseline. I also already knew I like Cold Brew and “Cola” SO we knew instantly this idea would work. Where we went wrong was trying to make it even more unique and adding rum….. Also, I pay attention to temperature and texture of course. Look, we saved you a painful step of experimentation! But if you do have a build on this, let me know what you found tasty. TIME 16:15 Levi: I don't know about you but between the note sleeping and closing down bars the last 2 nights, I'm pretty tired…. Kurt: we did a play on the Sazerac because we wanted to add some cold brew in to incorporate all the flavors. We have varying opinions on how much coffee to add at the moment, I think we are going to have to revisit this when we have the proper Sazerac Rye instead of Woodford Reserve Rye. We took down the Peychauds bitters from 4 drops to 2? Levi: Let's talk about this, we have been thinking about all these drinks, but we start from Googling a recipe to have a starting point. On this one specifically I thought the cocktail would be bitter enough and if we added a coffee flavor it would take it to a more bitter realm. Piece of advice - when you are making cocktails with friends always listen twice to their advice because there is usually a lot both said and ‘unsaid.' If there is cold brew in a cocktail then it needs to be fairly apparent. Kurt: We are like 2 hours into this session. Levi: we started with brainstorming crazy ideas and wrote them all down. Then we did a grocery list. Then we talked through the brainstorming and groceries. I ate a bunch of garlic, then we did the grocery run, Kurt: 19:05 Salty White Russian: That moment when you realize you've been day drinking and are trying to explain things... This one was much harder to type up and talk about because, as mentioned, I had been day drinking allllll day. Then during production you can likely tell that I have been drinking along. Cold Brew coffee used was a brand new launch from DaVinci Gourmet. To learn more visit DaVinciGourmet.com. Music by “The Dirty Moogs” title - “Im Alright Instrumental”

What is the key to The White Whale? How do we find an origin point? Has it already happened? "When men have died they enter history. When statues have died they enter art. This botany of death is what we call culture" -Alain Resnais Long-form documentary, sound experimentation, and musings on the stuff of life. The White Whale is an audio production of CyNar Pictures and its record label American Residue Records. Built upon the ideas of Residual, the blog of CyNar, each episode is an extension of the blog offering visions behind the curtain of art collaboratives in video and audio.

When you record, things can go wrong, but not all is lost. Long-form documentary, sound experimentation, and musings on the stuff of life. The White Whale is an audio production of CyNar Pictures and its record label American Residue Records. Built upon the ideas of Residual, the blog of CyNar, each episode is an extension of the blog offering visions behind the curtain of art collaboratives in video and audio.

You have to start somewhere. Seems a guitar feed was the best way for The White Whale to make an entrance. Stay tuned for more episodes shortly. Long- form documentary, sound experimentation, and musings on the stuff of life. The White Whale is an audio production of CyNar Pictures and its record label American Residue Records. Built upon the ideas of Residual, the blog of CyNar, each episode is an extension of the blog offering visions behind the curtain of art collaboratives in video and audio.

Episode 7 has a theme: all about Amaros. Acquiring a taste, or changing taste buds? “Bitter is a word that you say when things are bad.” We taste Fernet Branca (Lisa says it tastes “like a fairytale”), Campari, Cynar, Aperol, and Averna. Greg quotes himself. References are made to chocolate potato chips. Lisa makes a Negroni. […]